Pecan Spice Cake with maple frosting

By dbfv101

Ingredients

• Cake:
• Cooking spray
• 2 teaspoons all-purpose flour
• 9 ounces all-purpose flour (about 2 cups)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash of ground cloves
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/3 cup chopped pecans, toasted
• Frosting:
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream
• 1/4 cup maple syrup
• 1 tablespoon butter
• Dash of salt
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pecans, toasted

Preparation

Step 1

1. Preheat oven to 350°.

2. To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.

3. Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.

4. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.

5. To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.

Nutritional Information
Calories:325
Fat:11.8g (sat 5.7g,mono 3.8g,poly 1.2g)
Protein:3.8g
Carbohydrate:52.1g
Fiber:0.8g
Cholesterol:64mg
Iron:1.5mg
Sodium:209mg
Calcium:36mg